Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph

Thomas Joseph shares his no-fuss technique for making pastry cream -- that creamy, delicious filling you can’t get enough of in tarts, cream puffs, and eclairs. It’s easier than you think!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph

[tinychopsticks]

Makes 2 cups. Kitchen Conundrums
DRY mixture: In a saucepan
½ cup sugar
¼ cups cornstarch
Mix both
Add Pinch of salt

WET mixture: In a big measuring jug,
2 cups milk room temperature
4 yolks
Whisk

Add wet to dry in saucepan, whisk as pouring in wet mixture
Add 2 tblspn (25g) butter.
Turn heat on to medium to boil 1 min
Add flavouring, 1 tblsp vanila/ espresso

Strain to get rid of egg lumps. Pour out to a large flat pan to cool.
Cover with cling wrap to the surface. Chill in fridge, 2 hrs.

You are welcome ;-)

[fatimamoussa]

The way your egg yolks looked in the glass bowl was so satisfying.

[ShellyBashkirov]

Amazing!! I'm allergic to dairy and have been desperately looking for a recipe for a dessert cream that would satisfy the craving. I replaced the milk and butter with oat milk and margarine and the pie turned out so good! My whole family enjoyed it, even the dairy eaters. Thank you!

[ArmyofRadishes]

1/2 cup sugar
1/4 cup cornstarch
pinch salt
2 cups whole milk
4 egg yolks
2 Tbsp butter
1 tsp vanilla extract(or your choice)

[muxux]

I love watching this new generation of young chefs re-writing the methods. I have been cooking for 40 years and am still learning. I love watching people who know what they're doing and do it well, even on TV or the Internet. VIVA La KITCHEN!!!! VIVA LA FOOD!!

[trueleyes]

I have to say Thomas, you have proven once again that for me you are my Go-To Guy in cooking and baking. I have heard about this "All in One" pot of pastry cream but I have been looking all over for it and here it is with you. PLEASE forgive me for NOT looking you up FIRST. Great Stuff Chef. Thanks

[millienexu]

Just wanted to say this is the recipe I come back to multiple times years later because it’s so simple and delicious. Thanks a lot!! Love this show

[andreacrisostomo]

By far, this is the easiest and smoothest pastry cream recipe I've tried. Thomas Joseph makes everything doable and fail-proof! :)

[goldminutes]

I love kitchen conundrums, it's so helpful and Thomas is always so informative. Plus he seems like such a lovely person. Always look forward to this segment :)

[Breeze]

You are the MAN!  Looked everywhere for a good recipe. Some where ok, but your's was the best.  Few recipes come out exactly like how they are shown this one was spot on.  FYI one little detail though, was that no amount of butter was given so I used 4 Tablespoons  and also 2 teaspoons of vanilla extract and it came out great.  Thank you so very much!

[tammyh]

I LOVE the way you break down notoriously difficult dishes so it is manageable for cooking/baking newbies, like myself. Kitchen Conundrums is my favorite cooking show, awesome job!

[ObyNnadi]

I just made this a little while ago and it turned out perfectly and tastes great!!! I separated the cream into a few bowls and I was able to customize them with a few different flavors like lemon, almond,  and vanilla extracts. I was also able to color the pastry cream for some mini tarts that I'm customizing for a birthday party.

[sarahdelossantos]

I just finished making this, and it was incredibly easy and delicious (I tasted some while it was still warm). I will never go back to tempering the eggs with hot milk, as this way was so easy and the result was smooth, creamy and tasty.

[helpfulnatural]

I made this recipe for the first time today to fill a Boston Cream Pie. It is very creamy and delicious. It was also quite easy to make. I will definitely be making this pastry cream again!

[jksizretired]

My Mom has been making her pastry cream this way for YEARS! It's how I was taught to do it and could NEVER understand why anyone would go through the nose bleed of tempering. 🙂 Works perfect EVERY TIME!! FABULOUS for chocolate cream, coconut cream and banana cream pies!!

[sharifahzahirasyediedin]

I made this twice and it always turns out great. Thanks Thomas! Precious recipe indeed!

[theawesomecatmom]

I just discovered your channel and i am so glad i did! The way you explain the process of making/baking dishes is phenomenal.

[jiaxihuang]

the way those egg yolks sitting in the bowl is so cute LOL

[DG-mvzw]

Wonderful recipe, Thomas. Clear, concise and methodical....which is what we all need. Many thanks 👍

[maravoznijs]

Hi Thomas! I've made this many times as per your recipe and method and have been successful. Today, in a pinch, I only had heavy cream. Always on low to medium heat, somehow my pastry cream split. Yikes! But I found a solution... Sit the pot in a bowl of cold water and whisk vigorously, and I mean vigorously, to break a sweat vigorously, for about two or three, maybe five minutes. It came together miraculously. Just thought I'd share with you and others in case they ran into the same situation. Much gratitude for all your tricks, tips, and recipes. 'Luv 'ya.